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Gillian’s savory breakfast muffins

Because of its strong flavor profile and unique nutrient features, our Himalayan Tartary Buckwheat Flour lends itself to sweet recipes rather well. But life is about balance, and we aspire to offer both sweet and savory recipes to our catalog in the hopes that it inspires folks to incorporate this amazing superfood into their regular diet.

Today, we have something exciting in store for your tastebuds. These are wonderfully delicious and versatile, biscuit-like, savory muffins with a recipe developed by Gillian, our Customer Experience Maverick. They’re surprisingly light and airy, while the chicken sausage adds an element of umami and aids in moisturizing the sponge. Feel free to experiment with different types of cheeses, alternatives, toppers, or additions. They’re also super yummy to create a layered or filled muffin.

Gillian’s savory breakfast muffins

Makes 12 standard-sized muffins, or about 24-36 mini-muffins

Prep time 30 minutes
Cook time 35 minutes


8-10 oz raw chicken sausage

1 cup Himalayan Tartary Buckwheat Flour

1 cup oat flour

2 tsps baking powder

1 tsp baking soda

½ tsp salt

½ tsp freshly ground black pepper

½ tsp paprika (optional)

½ tsp garlic powder (optional)

6 Tbsp unsalted butter softened at room temperature, more for the pan (or can use coconut oil)

*6 oz Greek yogurt

*¾ cup water, add up to 1/4 cup if needed during dough creation

*Or can use 1-¼ cups buttermilk instead of the Greek yogurt + ¾ cup water – this helps keep the sponge lighter

2 large eggs

½ cup fresh spinach or microgreens, finely chopped

1 tsp honey

¾ cup shredded mozzarella cheese

¼ cup pepper jack cheese

¼ cup finely chopped red onion

Gillian's savory breakfast muffin
Gillian's savory breakfast muffin

Preheat the oven to 375° F. Coat a 12-well muffin tin generously with butter or coconut oil.

In a 10- or 12-inch frying pan, cook chicken sausage completely through. If you have links, remove the casing prior to cooking. Season with your favorite spices (even just salt & pepper because it can be almost too sweet if not seasoned), break into crumbles with your spatula, and drain well. Move to a kitchen towel or paper towel-lined plate to absorb additional fat. Allow to cool for a short time and cut into fine pieces. This will allow for an even distribution throughout the dough.

Whisk together HTB Flour, oat flour, baking powder, baking soda, salt, ground pepper, and optional paprika and garlic powder.

Cut butter into chunks and add it to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until completely incorporated.

Whisk Greek yogurt, ¾ cup water (yogurt/water blend is a substitute for 1- ¼ cup buttermilk), and eggs together in a separate bowl, then add to the flour and butter mixture. Stir until combined and add in the sausage, chopped spinach/mixed greens, honey, shredded mozzarella and pepper jack cheese, and finely chopped red onions. Stir until everything is incorporated. If the batter seems too thick (rock hard/won’t mix), it may need additional water.

Divide the batter evenly among the greased muffin tins. Top with a sprinkling of feta cheese, chives, and/or chopped sun-dried tomatoes. Bake the muffins for 15-20 minutes, or until a toothpick comes out clean.

Remove the muffins from the oven and allow them to cool slightly prior to removing them from tin. Enjoy warm or allow to completely cool before storing them in an airtight silicone bag in the freezer for up to 3 months, or fridge for 3 days. They can be reheated in a toaster oven or oven at 350° F for 10-12 minutes.

  • Finely chopped sun-dried tomatoes/oven dried
  • Crumbled feta
  • Chives
  • Whole flax seeds
  • Can use any meatless/alternative ground meat option instead of chicken sausage
  • Can use coconut oil instead of butter – you may want to consider increasing the amount
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